Summer is finally here and with summer comes tomato season! Cool off with this delicious Gazpacho recipe packed full of collagen protein from our Chicken Bone Broth. This quick and easy recipe can be made in large batches and stored in the refrigerator, so you can enjoy it all week long!


4 medium heirloom tomatoes, quartered
4 Persian cucumbers, peeled
1 jalapeno, seeds removed
1 shallot (peeled)
2 cloves of garlic
1/2 cup soaked cashews
1/4 cup olive oil
2.5 tablespoons balsamic vinegar
1 packet of Wander Broth Freeze-Fried Chicken Broth
Salt/pepper to taste


1.Soak cashews in hot water for 30 min. Discard water.
2.Rough chop tomato, cucumber, jalapeño, shallot and garlic and add to blender.
3.Add cashews, oil and Wander Broth to blender and blend until smooth
4.Season with salt and pepper to taste
5.Enjoy immediately or store in an airtight container in the refrigerator and enjoy at your leisure!